10,000 oat bran recipes

Rhubarb-strawberry dessert sauce thickened with cornstarch and served chilled. Tart rhubarb and sweet strawberries cook into a glossy, ruby-red topping for ice cream or cake.

Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

Fresh mango salsa with ginger, habanero, brown sugar, garlic, cloves, and soy sauce. A sweet-hot tropical condiment for grilled fish, chicken, or tacos.

Oreo ice cream pie: a four-ingredient frozen dessert with crushed Oreos, softened vanilla ice cream, whipped topping, and chocolate drizzle. The easiest crowd-pleaser in the freezer playbook.

Fresh fruit pizza with sliced apples, pears, raisins, and pine nuts on a golden pizza crust under a sweet egg-and-milk custard. An Italian-style sweet bake for brunch or dessert.

A refined chilled snow pea soup with fresh tarragon, romaine lettuce, and creme fraiche, pureed silky smooth and strained. Bright spring green color and elegant French-inspired flavor.

Sparkling fruit smoothies blend yogurt, fresh fruit, and a pinch of nutmeg, topped with champagne, sparkling water, or ginger ale. A fizzy brunch drink ready in minutes.

Diet Rite bread: a 3-ingredient bread machine loaf made with just yeast, bread flour and soda water. Fat-free, sugar-free and low in sodium, with a surprisingly light, airy crumb.

Don't let that bottle of wine go to waste, instead use it for this succulent dish that goes well chicken or fish.

Vegan quinoa bake with red kuri squash, mushrooms, peppers, zucchini, and kale. Oven-steamed in a single dish with garlic and white wine. A hearty, protein-rich one-pan vegan dinner.

Ethereally light layer cake where whipped cream and beaten egg whites replace butter for cloud-like texture. Vanilla and almond extracts add delicate flavor to this unique dessert.

Learn how to cook taro root two ways: boiled like potato or stir-fried with chard, garlic, and oyster sauce. A quick, beginner-friendly side dish bursting with earthy flavor.

Grilled figs filled with a lemon myrtle and ricotta cheese filling.

Lean cabbage and tomato soup simmered with carrots, onion, and beef bouillon for an hour, a pantry-friendly low-fat brothy bowl that comes together with seven ingredients.

A fluffy salt cod omelet made with mashed potatoes, cream, and beaten egg whites folded in for lift. This traditional bacalhau omelet is Portuguese comfort food at its simplest.

Vegan beet and potato salad with boiled beet greens in a garlicky lemon dressing. A whole-vegetable approach that uses roots, greens, and all. Served cold.